This WWI-era Belgian dessert recipe could be a useful way to use up a gooseberry glut.
Thomas Jenner, on the ‘Best Way to Preserve Goose-Berries’
This probably plagiarised mid-C17th recipe seems to be for gooseberry jam, in all but name.
Martha Pritchard Stanford, on Making ‘Apple Farcie’
Apple scoops at the ready for this dish of fresh fruit stuffed full of nutty, citrusy, creamy, boozy goodness.
Adelaide Keen, on Making German ‘Apple Balls’
This early C20th recipe from a lady of… quite strongly-held views, is for a fried morsel that sounds like a tasty treat to me.
Jeanette C. Van Duyn on Making ‘Apricot Maizena Mould’
Maizena? Maizena? Whatever could it be, and how do you ‘mould’ it? This C20th recipe has all the answers.
May Byron, on Making ‘Apples, Scalloped’
Here’s a WWI-era recipe for a breadcrumb enhanced apple sauce suitable for serving with various roast meats. Or for scoffing with a spoon.
The Old Fort Settlers, on Making ‘Squash-Apple Bake’
This 1975 recipe, for a crumble in all but name, has a sweet / slightly savory twist that I reckon would work rather well.
Lucy H. Yates, on Making ‘Apple Beignets’
These sweet, simple, deep-fried, battered apple rings are sure to put a smile on your face on a wet winter’s day.
John Phin, on Avoiding (not Making) ‘Cider Without Apples’
Cider Without Apples? An obvious fraud. You definitely shouldn’t try this C19th recipe. Seriously. Don’t do it.
François Pierre La Varenne, on Making ‘Apple Cream’
Here’s a simple recipe for a light, creamy, stewed apple dessert dish, courtesy of a C17th pioneer of French cuisine.